Strawberry Cookies
Sweet and fruity, these cookies offer the classic taste of strawberry shortcake in a convenient, handheld form.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F and line two baking sheets with parchment paper.
-
In a large bowl, combine chopped strawberries, lemon juice, and 2 tablespoons sugar; macerate for 15 minutes.
-
Whisk together flour, sugar, baking powder, and salt in another large bowl.
-
Cut cold butter into the flour mixture until coarse crumbs form.
-
Stir in heavy cream and almond extract to moisten the dough.
-
Gently fold the strawberry mixture into the dough.
-
Scoop dough onto the prepared sheets, spacing 2 inches apart.
-
Sprinkle cookies with turbinado or pearl sugar, then bake for 15 to 20 minutes until edges are golden brown.
-
Transfer cookies to a wire rack to cool.
-
Serve warm or cool completely and store in an airtight container for up to one day.